View Pit Stop page for race #893 by leblancfg — Ghost race
View profile for Leblanc (leblancfg)
| Official speed | 75.82 wpm (69.64 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2021 12:49:29pm UTC |
| Race Finish | June 17, 2021 12:50:39pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. zeon000 (67.34 wpm) 4. malani123 (63.75 wpm) |
| Accuracy | 98.0% |
| Points | 78.34 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |